Indonesian chicken soup

Yield: 4 -6 serving

Measure Ingredient
3 pounds Chicken, cut up
2 larges Onions, sliced, divided
1 quart Water
2 tablespoons Peanut oil
2 \N Inches fresh ginger, peeled
\N \N . and choppes
7 \N Dried chile pequins*
1 teaspoon Turmeric
2 teaspoons Ground coriander
½ teaspoon Ground nutmeg
1 cup Vermicelli
4 \N Green onions, chopped,
\N \N . including greens

* NOTE: Chile pequins are small and red. Any small, hot pepper may be substituted. If you prefer a less fiery broth, use fewer peppers, seed them, or omit them completely.

Cover the chicken and half the onions with water and bring to a boil.

Reduce the heat and simmer until the chicken is done, about 1 hour.

Remove the chicken; strain and save the broth.

Saute the remaining onion and the ginger in the oil until the onion is soft. Stir in the chiles and spices and saute for 2 more minutes.

Add the mixture to the chicken broth, bring to a boil, then reduce the heat and simmer for 20 minutes.

Remove the skin from the chicken, pull the meat from the bones and shred or chop the meat into bite-sized pieces. Add the chicken and the vermicelli to the broth and heat until the vermicelli is soft.

Garnish with the green onions and serve.

Nutritional analysis per serving: 507 CALORIES; 18.7g FAT (4.4g SAT); 138mg CHOLESTEROL; 322mg SODIUM. Percentage of calories from fat: 33.

From "The Fiery Cuisines," by Dave DeWitt and Nancy Gerlach (Ten Speed, $11.95), as seen in "The Olympian," 3/22/95.

Typed for you by Iris Grayson

Submitted By IRIS GRAYSON On 03-26-95

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